The basket can be churned about to infuse the water with flavour -- but not calories!

I'm digging infused water, and not just with fruits or sweet tastes, either. Infusing might be wasteful if you really need the calories, but if you're cutting instead, this allows you the zing of flavour without penalty, and the fruit, veg, and herbs can be used multiple times: just top the water up as you drink it.

Above, in a purpose-made pitcher, are slices of half a cucumber, basil leaves, and a handful of fresh raspberries. To the right, some chopped strawberries and pierced tangerine segments, from from the fruit of my own tree. Below, a tarter mix. Peach and kiwifruit is another nice combination.

Blueberries and lemon slices in sparkling mineral water: very refreshing!